Commis at Accor

Kolkata, west bengal, India -

Full Time

Start Date

Immediate

Expiry Date

12 Apr, 26

Salary

0.0

Posted On

12 Jan, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, HACCP Procedures, Guest Service, Team Support, Grooming Standards, Stock Management, Cost Effectiveness, Food Presentation, Kitchen Hygiene, Equipment Use, Communication, Operational Readiness, Resource Utilization, Quality Control, Catering Coordination, Problem Solving

Industry

Hospitality

Description

Company Description We are more than 230,000 hospitality experts placing people at the heart of what we do, creating emotion for our guests, and nurturing passion for service and achievement beyond limits. Building on the strength of our teams and of our integrated ecosystem of leading brands, personalized services and expert solutions, we break new ground to reimagine hospitality and inspire new ways to experience the world. Job Description Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. Responsible for the work assigned by Executive Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards. Ensure to perform miscellaneous job-related duties as assigned. Ensure HACCP procedures are followed and clear records are kept at all times. Exceed guest expectations in quality and service of food products Any matter which may affect the interests of hotel should be brought to the attention of the Management. Provide effective support to the team to enable them to provide a range of effective and efficient services. Ensure to exceed guest expectations in quality and service of the food products. Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. Maintain personal grooming and hygiene to ensure standards are maintained. Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times. Identify optimal and cost-effective use of the resources. Facilitate the stock take and stock rotation for the assigned section. Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas. Adhere to all recipes, methods and instructions from the Executive Chef / Executive Sous Chef. Ensure that company and statutory hygiene standards are maintained. Ensure that the preparation and presentation of food complies with the standards. Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times. Ensure to maintain appropriate grooming standards, hygiene and code of conduct. Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. Ensure to to prevent the use of contaminated products in any process of food preparation. To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards. Ensure to adhere to Novotel Kolkata Hotel & Residences policies and procedures at all times. Handle additional responsibilities as and when delegated by the Management. Additional Information •Employee benefit card offering discounted rates at Accor hotels worldwide. •Develop your talent through Accor’s learning programs. •Opportunity to grow within your property and across the world! •Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Commis will assist the Production team in food preparation and perform related duties in the kitchen, ensuring high-quality food service. They will also adhere to hygiene standards and cooperate with various kitchen departments to maintain operational efficiency.